4 medium carrots, peeled and sliced diagonally ½ inch thick
1 lemon, cut into 6 wedges
4 cloves garlic, crushed
½ cup chicken broth
Garnish: fresh rosemary
Instructions
Preheat oven to 425°.
In a large bowl, stir together Parmesan, thyme, rosemary, salt, and pepper. Brush mustard onto all chicken pieces. Dredge chicken pieces in Parmesan mixture to coat.
In a 12-inch ovenproof skillet, arrange potatoes, carrots, lemon, and garlic; pour broth onto vegetables. Place chicken on vegetables.
Bake until chicken is golden brown, an instant-read thermometer inserted in thickest portion of chicken thigh registers 165°, and vegetables are tender, 25 to 30 minutes. Garnish with rosemary, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/mustard-herb-crusted-chicken-vegetables/